Coonawarra

Coonawarra is one of Australia’s great wine regions, renowned for its rich terra rossa soil - red brown loam topsoil laid over a thin layer of calcrete, sitting on top of a base of the region’s abundance of white limestone. It is situated 100km inland and is 30km long. The region has a predominately maritime climate, with dry and moderately cool summer days and cool to cold nights. Meteorological data shows a climate similar to that of Bordeaux in France.
Undoubtedly, Coonawarra produces Australia's greatest Cabernet Sauvignon. The concentrated fruit flavours cover the spectrum from blackcurrant to plum to red cherry to prunes, with a unique Coonawarra earthiness. The wines are renowned for their depth of fruit flavour, complexity, elegance, extraordinary length and their cellaring performance. Coonawarra is also renowned for its stylish Shiraz and Merlot. Riesling and Chardonnay are the two predominant white varieties, with the region producing some of the nation’s finest examples of these styles.

Leconfield’s first Cabernet Sauvignon vines were planted on September 28, 1974, by Sydney Hamilton.

Since acquiring Leconfield in 1981, Richard Hamilton has added to the original landholding and plantings. The total vineyard size now stands at 43.7 hectares.

Bendt Rasmussen, who has over 20 years’ experience, manages the vineyard.

Viticulturist

Bendt Rasmussen

Before joining Leconfield in 1990, Bendt worked in the vineyards and wineries of other wine companies in the Coonawarra region. With over 20 years of experience his knowledge of the Coonawarra region and the Leconfield vineyards is invaluable.

Appointed Vineyard Supervisor in 2003, Bendt is responsible for the maintenance and development of the 44-hectare estate and works in close in collaboration with Paul to maximise and preserve the unique characters of Leconfield's estate-grown grapes through meticulous vineyard management.